Konjac glucomannan KGM

Kedu ihe bụ Konjac Glucomannan?

Konjac glucomannan ntụ ntụ bụ nke kachasị mma n'ime eriri nri niile. Ọ nweghị kalori, nwere mmetụta nke njuju, nwere ike ibelata na igbu oge nnabata glucose, na-egbochi njikọ nke fatty acids, ma nwee mmetụta dị mma na-ebelata abụba na slimming. Konjac glucomannan nwere ike ọ bụghị naanị ibelata abụba, kamakwa na-enyere aka laxatives gburugburu ebe obibi, mee ka shuga dị n'ọbara guzosie ike, belata lipids ọbara na ịlụ ọgụ imeju abụba ọgụ. Ọ dị mma ma ọ nweghị mmetụta na-egbu egbu. N'ihi ọdịdị anụ ahụ na nke kemịkal nke glucomannan dị ka viscosity dị elu, mmiri na-amịpụta mmiri, na mgbasawanye ngwa ngwa, nkà na ụzụ nhazi nke konjac dị oke. Ịdị ọcha nke konjac glucomannan na nri konjac dị adị na-adịkarị ala, ndị mmadụ na-erikwa glucomannan. ole na ole.

Konjac glucomannan (KGM) bụ ihe na-abụghị ionic mmiri-soluble polymer polysaccharide na a molekụla usoro nke (C6H10O5) n, nke nwere d-mannose na d-glucose jikọtara site na β- (1,4) njikọ glycosidic, yana otu acetyl n'ogo molar nke 1.6: 1 ma ọ bụ 1.4: 1. Otu Acetyl bụ ọnụnọ pụrụ iche na usoro ihe omimi nke glucomannan. Ọ bụghị naanị na ọ na-emetụta hydrophilicity nke glucomannan, kamakwa ọ na-emetụta njirimara gelling nke glucomannan. N'okpuru ọnọdụ alkaline, mwepụ nke acetyl dị iche iche nwere ike ịkwalite nhazi nke gels na-adịghị agbanwe agbanwe na glucomannan. Ụzọ ndị bụ isi maka ikpebi ọdịnaya glucomannan gụnyere phenol colorimetry, gas chromatography Fehling titration na 3,5-dinitrosalicylic acid colorimetry. N'ime ha, usoro 3,5-dinitrosalicylic acid colorimetric dị mfe ma dị ọnụ ala, ọ bụkwa ụzọ dị mma maka ikpebi ọdịnaya glucomannan. A na-eji Glucomannan eme ihe n'ọtụtụ ebe na ụlọ ọrụ nri, yana ịchọ mma, biopharmaceuticals na mpaghara ndị ọzọ.

Glucomannan bụ eriri nri dị mma nke na-adịghị etinye ya n'ahụ, enweghị calorie, na-eme ka afọ ju gị ngwa ngwa, ma nwee ike ibelata ma gbuo oge nnabata glucose. Site na mmụba nke ọkwa ọgbara ọhụrụ, ndị mmadụ na-enwewanye mmasị na ngwaahịa akwụkwọ ndụ akwụkwọ ndụ na enweghị mmetọ. Ọchịchọ maka konjac glucomannan na-abawanye na ngwa ngwa ya na-abawanye ụba. Ngwakọta monosaccharide pụrụ iche nke Konjac glucomannan na usoro molekụla na-ekpebi njirimara anụ ahụ na kemịkal pụrụ iche.

Olee uru?

Tụfuo abụba ma felata

Keithley si United States duziri ọmụmụ iji mụọ usoro omume nke KGM site na iji KGM na ndị na-eri nri (7 nke ule ụlọ ọgwụ, 39 ndị buru ibu na otu ọ bụla). Nnyocha achọpụtala na KGM na-ekere òkè ụfọdụ na mbelata ibu, ma ọ bụ na nri nkịtị ma ọ bụ nri nwere calorie dị elu. Ha na-eche na usoro nke KGM arọ ọnwụ bụ na oriri nke KGM na-amụba viscosity nke eriri afọ ọdịnaya, si otú ịgbatị oge mkpofu gastric na-amụba ndị mmadụ mmetụta nke zuru ezu, na-ebelata obere eriri afọ absorption ọnụego na mbenata postprandial glucose na insulin ọkwa. . mgbanwe. Nsonaazụ nyocha sitere na Mahadum Sayensị Ahụike West China kwadoro mmetụta a. Mgbe o risịrị ntụ ntụ konjac maka ụbọchị 30, ọnụ ọgụgụ dị arọ dị 78.4%, nke nwere 0.5-4.7 n'arọ, na ọdịiche dị n'otu n'otu dị ukwuu.

Eco laxative

Konjac glucomannan KGM na-amịkọrọ mmiri, na-amụba ụda stool, ma na-eme ka osisi eriri afọ dịkwuo mma; nje bacteria na-eme ka eriri afọ na-agba KGM, na-emepụta acid fatty nke dị mkpụmkpụ, ma na-akpali peristalsis intestinal, ihe niile na-aba uru na nsị. Nnyocha nke Zhang Maoyu nke West China University of Medical Sciences na ndị ọzọ egosila na ị na-eri KGM maka ndị na-arịa ọrịa afọ ntachi nwere ike ịbawanye ibu mmiri fecal kwa ụbọchị (nke dị ka gram 11.4 nke ibu arọ maka gram 1 nke konjac ntụ ntụ) na mmiri fecal; ọ pụkwara ibelata oge nri na-ekesa n'ime eriri afọ na nkezi oge ihicha ya. oge; nwere ike ịbawanye ọnụ ọgụgụ nke bifidobacteria. Iri KGM na-emepụta mmetụta dị ka nsị anụ ahụ, na-enweghị afọ ọsịsa ma bụrụ nhọrọ dị mma maka ndị ọrịa nwere afọ ntachi na-adịghị ala ala na nke na-emekarị.

Mee ka shuga dị n'ọbara kwụsie ike

Njikwa nri bụ ihe dị mkpa na ọgwụgwọ ọrịa shuga. Konjac glucomannan KGM anaghị agbari ma na-etinye obi gị dum, enweghị calorie, nwee mmetụta zuru oke, ma nwee ike ibelata na igbu oge nnabata glucose. Ọ bụ ezigbo nri mgbakwunye maka ọrịa shuga. Nnyocha na-egosi na KGM nwere ike imeziwanye glucose metabolism nke ọma, ebe eriri na-adịghị edozi enweghị mmetụta dị ịrịba ama. Huang Chengyu nke West China University of Medical Sciences na ndị ọzọ nyochara mmetụta KGM na-enwe na shuga ọbara na ndị ọrịa nwere ọrịa shuga. Nsonaazụ gosiri na KGM nwere mmetụta na-ebelata shuga dị n'ọbara, yana mmetụta na-ebelata shuga ọbara na ndị ọrịa siri ike dị mma karịa nke ndị ọrịa dị nro. Ọ dịkwa irè karị n'ibelata shuga ọbara postprandial na shuga ọbara ibu ọnụ. N'otu oge ahụ, KGM na-egbu oge nnabata glucose ma na-enyere aka ịkwụsị hypoglycemia.

Belata lipids ọbara ma buso imeju nwere abụba ọgụ

Lipids plasma na-enyochakarị cholesterol na triglycerides. KGM na-enyere aka metabolism lipid ma nwee ike ibelata cholesterol na triglycerides. Prọfesọ Zhang Maoyu ji nri KGM mụọ ndị ọrịa 110 nwere hyperlipidemia. Mgbe mmadụ 46 riri konjac, serum TG (triglyceride), TC (cholesterol), na LDL-C (cholesterol lipoprotein dị ala) belatara nke ukwuu, na HDL-C (cholesterol lipoprotein dị elu) mụbara nke ukwuu; ọrịa imeju mara abụba na-akawanye mma. , belata lipids ọbara. Mgbe lipids ọbara ruru ogo nkịtị, ha anaghị aga n'ihu na-agbada ma na-ekere òkè n'ịhazi metabolism lipid na igbochi hyperlipidemia.

Nature

Mmiri solubility na njide mmiri

Konjac glucomannan KGM molecules nwere ọnụ ọgụgụ dị ukwuu nke hydrophilic dị ka carbonyl otu na hydroxyl otu, nke nwere ike ijikọta na nnukwu mmiri mmiri site molekul dipole, hydrogen bonding, induced dipole, ozugbo dipole na ndị ọzọ ike na-etolite nnukwu ụmụ irighiri ihe ndị siri ike ịtọhapụ. megharia. Ihe ngwọta Konjac glucomannan bụ mmiri mmiri na-abụghị Newtonian, na ikike njigide mmiri ya dị ọtụtụ ma ọ bụ ọbụna ọtụtụ narị ugboro ibu nke ya. Otú ọ dị, n'oge a na-agbaze glucomannan na mmiri, ebe ọ bụ na mgbasa ozi na mwepu nke mmiri mmiri dị ukwuu karịa nke glucomannan molecules, ihe ndị na-emepụta glucomannan na-agbaze na ihe ndị ahụ na-arapara n'ahụ ibe ha ma na-emepụta ngọngọ. Ọ bụrụ na ọ naghị ekpo ọkụ, mmiri na-edozi mmiri ga-adị njọ n'ime oge ụfọdụ.

Na-egbuke egbuke

Konjac Glucomannan ntụ ntụ nwere elu viscosity na aqueous ngwọta n'ihi na ya nnukwu molekụla arọ na ike njide ike mmiri. Viscosity nke 1% konjac ntụ ntụ nwere ike iru iri puku kwuru iri pascals kwa nkeji, nke nwere mmetụta dị mma. Nnyocha na-egosi na n'otu ntinye uche ahụ, viscosity nke glucomannan sol dị elu karịa nke gum arabic, carrageenan, xanthan gum na ihe ndị ọzọ. Glucomannan enweghị ụgwọ ọ bụla ma bụrụ polysaccharide na-abụghị ionic nke nnu na-emetụtaghị ya na usoro nri. Tụkwasị na nke ahụ, glucomannan na-egosipụta mmetụta dị mma synergistic thickening mgbe agwakọta ya na ndị ọzọ thickeners. Ya mere, ntinye nke glucomannan na nri nwere ike ibelata iji ihe ndị na-emepụta ihe na-echekwa ma chekwaa ụgwọ ọrụ.

Nkwenye

Ngwọta glucomannan nwere ike ịdị gịrịgịrị n'okpuru akwa, belata viscosity, ma nwee ụfọdụ mmiri. Mgbe i guzoro, mmiri mmiri na-adị ntakịrị ma mepụta gel. Glucomannan nwere ike ịmepụta ọkụ na-ekpo ọkụ (thermally irreversible) gels na heat-labile (thermally reversible) gels n'okpuru ọnọdụ dị iche iche. Glucomannan nwere ike synergy gel siri ike na carrageenan, xanthan gum, wdg. Mgbe a na-ejikọta ya na carrageenan, ọnụ ọgụgụ dị ukwuu nke glucomannan, na-esiwanye ike gel ike; N'ụzọ megidere nke ahụ, gel na-agbaji agbaji. Konjac glucomannan na-etolite gel na-agbanwe agbanwe nke ọma n'okpuru ọnọdụ ndị dị n'elu. Otú ọ dị, mgbe kpụ ọkụ n'ọnụ n'okpuru ọnọdụ alkaline, gel bụ thermally irreversible. Dịka ọmụmaatụ, na ọnụnọ NaOH, KOH, Na2CO3, K2CO3, wdg, na gburugburu ebe a na-ekpo ọkụ, otu acetyl dị na glucomannan ga-adaba, na-eme ka ọnọdụ gel kwụsiri ike. Ọbụna n'okpuru ọnọdụ okpomọkụ cyclic 100 Celsius, otu acetyl agaghị agbakọta. Ike gluu adịghịkwa agbanwe agbanwe.

Ihe na-emepụta ihe nkiri

Glucomannan sol nwere ike ikpo ọkụ na nkụ na gburugburu alkaline, wee hazie ya nke ọma iji mepụta ihe nkiri ihe oriri nwere ezigbo ihe na-emepụta ihe nkiri. Ihe nkiri ahụ kwụsiri ike na mmiri oyi, mmiri ọkụ na ngwọta acidic, a pụkwara iji ya na ụlọ ọrụ nri na-eme ka ihe oriri na-edozi nri na ihe nkwakọ ngwaahịa na ụlọ ọrụ nri, yana maka mkpuchi ihe nkiri na mkpụrụ osisi na akwụkwọ nri iji mee ka ha dị ọhụrụ. Na nkà mmụta ọgwụ, enwere ike iji ha dị ka microcapsules maka nnyefe ọgwụ ezubere iche mgbe emezigharị kwesịrị ekwesị. Ọzọkwa, mgbakwunye nke humectants nwere ike gbanwee ihe eji arụ ọrụ nke akpụkpọ ahụ. Ka ọnụ ọgụgụ nke moisturizer na-abawanye, ike nke ihe nkiri ahụ na-ebelata na ịdị nro na-abawanye. Ịgbakwunye ihe hydrophilic nwere ike melite permeability nke akpụkpọ ahụ; na-agbakwụnye ihe hydrophobic nwere ike ibelata mmiri permeability nke akpụkpọ ahụ.

Ihe eji eme ya

N'ihi na glucomannan nwere usoro agbụ ogologo ogologo pụrụ iche, enwere ọtụtụ hydroxyl na otu ndị na-arụ ọrụ na-agbanwe agbanwe na agbụ isi ya na agbụ alaka ya. Iji meziwanye nkwụsi ike mbụ na viscosity nke ọma, melite nkwusioru ma ọ bụ ihe na-emepụta ihe nkiri, ma mee ka ọ dịkwuo mfe, a pụrụ iji usoro kemịkal dị iche iche mee ihe dị iche iche esterification, etherification, methylation na mmeghachi omume ndị ọzọ na-emepụta ihe na mmeghachi omume hydrolysis. Ngbanwe Glucomannan acylation na-eji otu hydroxyl na agbụ molekụla ya meghachi omume na acyl carbon chain (carbon atom 2 ruo 12) n'okpuru ọnọdụ ụfọdụ iji mepụta ngwaahịa acylation ọhụrụ, nke bụ mgbanwe esterification. Glucomannan gbanwere site na acylation bụ thermoplastic, na ihe ọkụkụ ya na akụrụngwa nwere ike gbanwee site na usoro acyl.

Mepụta ngwa

Ngwa Konjac omenala

Ihe mgbakwunye nri: N'ihi na KGM nwere njigide mmiri dị elu, ọzịza, na-agbapụta, gelling, emulsifying, suspending, and cohesive properties, arụmọrụ ya dị mma karịa nke agar, carrageenan, gelatin na ihe oriri ndị ọzọ a na-ejikarị eme ihe. Dị ka ihe oriri na-agbakwụnye na-arịwanye elu na ngwa. Dị ka sausaji ham, ngwaahịa mmiri ara ehi, biscuits, jelii, wdg.

Oke: N'ihi na Konjac Glucomannan ntụ ntụ nwere nnukwu njigide mmiri, ọzịza, na ihe ndị na-eme ka ọ dị elu, ọ na-egbochi nkà na ụzụ nhazi na ụzọ iri nri nke konjac, na-eme ka ojiji nke KGM dị oke ala, na ọrụ nlekọta ahụike ya enweghị ike ime ka ọ pụta ìhè.

Ngwa Konjac ọhụrụ ọhụrụ

Mbadamba ụrọ Konjac na konjac granules: Imeri teknụzụ nhazi nke konjac, na-agbanwe usoro ojiji nke konjac, na-abawanye ọdịnaya nke KGM nke ukwuu, na-ekwe ka ọrụ KGM rụọ ọrụ nke ọma.

Konjac glucomannan KGM soplaya

Yuantai Organic Bio na-agba mbọ inye ndị ahịa nnukwu ihe kacha mma Konjac Glucomannan ntụ ntụ na ọrụ ka onye ọ bụla na-azụ ahịa nwee ike ịnụ ụtọ nri eke, ahụike yana oke mma. Ọ bụrụ na ị nwere ajụjụ ọ bụla ma ọ bụ mkpa gbasara ngwaahịa anyị, biko nweere onwe gị ịkpọtụrụ anyị, anyị ga-azaghachi gị ozugbo enwere ike.

Ngwugwu & Mbupu

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